If you'll remember, some months back, we found choice briskets on sale for $1.79/lb. We picked up three, which my wife's nephew was kind enough to store in his giant freezer. They are preparing to move so we decided we would smoke the last two, one for us, one for them. This is the first one.
It started off at 14.6 lbs, but I had to trim off about 3 lbs of fat. We followed the usual prep steps for our little bullet smoker. It was trimmed, cut in half, and sprinkled liberally with North Main All N 1 spice. After 6 hours on the smoker this was the result. The little pieces on the top are the "snacky bits" of meat that were left from trimming.
Both halves went into heavy foil and into the oven at 250 degrees.
After 4 hours in the oven, the temperature probe showed 201 degrees and slipped into the meat like butter. The pan went into a cooler lined with towels to rest over night. The house smelled wonderful!
The next morning we unwrapped and cut the brisket into large chunks for the fridge. I have found it retains a lot more moisture if you don't slice until you need it.
After a few samples, the chunks went into the fridge to feed us for the next week or so.
We plan to do brisket #2 on Tuesday.
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